Iron Chef WAYCT - What Are You Cooking Today
-
and today is duck (leg) confit on a bed of cannelini, cabbage and lardons
this is the recipe i use for confit
http://www.raymondblanc.com/recipes/confit-duck-leg-with-flageolet-beans.aspx
this the base flavours for the confit accompaniment
and this is the finished dish
i'll post up the process shortly . . . or you can use the rest of the recipe on the link above . . . it's very similar
i'm having a nice yarra valley pinot noir with it - fresh fruity flavours, ideal imo